The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicWhy don't we (normally) include salt when making a starter? Anonymous baker (not verified)3644 min 41 sec ago
Blog entryMax Bran loaf Precaud01 hour 6 min ago
Forum topicMax Bran bread Precaud01 hour 20 min ago
Forum topicHerbes de Provence recipe JeffyWu42 hours 17 min ago
Forum topicLet's argue. The Roadside Pi...192 hours 18 min ago
Forum topicUses for underfermented bread? Ilya Flyamer202 hours 56 min ago
Forum topicPain Méteil d'Auvergne louiscohen04 hours 25 min ago
Forum topicLook what I have created! The Roadside Pi...84 hours 48 min ago
Forum topicBlending 00 with KA Special Patent for Cafone? kimemerson47 hours 44 min ago
Forum topicThis Week in Wine mwilson417 hours 56 min ago
Forum topicDoes any one have any experience with the JP10 Spiral Doughhook for the Hobart N50? ruralont220 hours 36 min ago
Blog entryEric Hanner's favorite N.Y. onion rye The Roadside Pi...81 day 1 hour ago
Blog entryZoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas. jo_en21 day 2 hours ago
Forum topica little panettone article - just as a book mark therearenotenou...21 day 4 hours ago
Forum topicWhole rye uses Ilya Flyamer101 day 10 hours ago
Forum topicUsing thermometers to test for bread doneness Jeffrey Hamelman231 day 11 hours ago
Blog entryDanish Loaf Benito281 day 12 hours ago
Forum topicNo Knead Spelt Bread with Psyllium Husks RyeBread21 day 12 hours ago
Forum topiccourage bagel bob_flet521 day 13 hours ago
Blog entry50-50 Emmer Rolls tpassin61 day 13 hours ago
Blog entryGuinness Sour Dough Pretzel Rolls Isand6681 day 13 hours ago
Forum topicSergey 4-5 day clas jo_en521 day 13 hours ago
Blog entryTime flies --- but somehow bread still gets baked... IceDemeter101 day 18 hours ago
Forum topicHello from Germany RyeBread291 day 19 hours ago
Forum topicEric's fav Rye wth clas and zoji jo_en32 days 3 hours ago